Baked Dover Sole with Tomato Parsley Vinaigrette - 2.3g Carbs, 0.5g Fiber

Sole:
4 large, or 8 small sole fillets, totaling 1 1/2 pounds
salt and freshly cracked black pepper to taste
1 tbsp. chopped fresh parsley
1 garlic clove, crushed
1/4 cup vegetable stock
parsley sprigs and lemon wedges for garnish

Vinaigrette:
1/2 tsp. Dijon mustard
2 tsp white wine vinegar
2 Tbsp olive oil
2 medium on the vine tomato, seeds removed and finely chopped
2 tsp chopped fresh parsley
salt and pepper to taste
pinch sugar

Preheat the oven to 425 degrees. Season the sole fillets with salt and
pepper. Roll the fillets up and place in a baking dish. Combine the parsley, garlic and stock in a small bowl. Pour the liquid into the dish. Cover and bake the sole 15 to 20 minutes, or until just cooked through. While this occurs, whisk together the vinaigrette ingredients in a bowl. Place on dinner plates and spoon the vinaigrette over top. Garnish with lemon and parsley and serve.

Makes 4 servings.
Calories 206, Fat 6.7 g, Carbs 2.3 g, Sodium 188 mg, Fiber 0.5 g.

Baked Honey-Lime Drumsticks - 3g Carbs, 0g Fiber

3 limes
1/4 cup honey
3 small garlic cloves, crushed with garlic press
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
24 medium chicken drumsticks, about 6 pounds, skin removed
lime wedges for garnish
1/2 cup loosely packed fresh parsley or cilantro leaves, chopped

Preheat oven to 450 degrees.

From limes, grate 2 teaspoons peel and squeeze 1/4 cup juice.

In small bowl, with fork, mix honey, garlic, coriander, salt, pepper, lime juice, and 1 teaspoon lime peel.

Arrange chicken on two 15 1/2" by 10 1/2" jelly-roll pans. Drizzle lime mixture over chicken; toss to coat evenly. Place pans on 2 oven racks. Bake drumsticks 30 to 35 minutes, rotating pans between upper and lower racks halfway through baking and occasionally brushing chicken with glaze in pan, until chicken is cooked through.

Transfer chicken to serving dish. Drizzle with pan juices. Garnish with lime wedges. Sprinkle with parsley or cilantro and remaining teaspoon lime peel.

Makes 6 servings.
Calories 90, Fat 3 g, Carbs 3 g, Sodium 130 mg, Fiber 0 g